Japanese · Dessert
Japanese Cheese Tart
A protein-engineered take on the Japanese soufflé cheese tart: a thin press-in pastry base cradling a cloud-light baked cheese filling built from lowfat cottage cheese, a little cream cheese and whey isolate, finished with its signature deep-golden domed top.
$1
20 minsPrep
21 minsCook
71 minsTotal
MediumLevel
Nutrition per serving
225Calories
16.2gProtein
9.1gFat
19.4gCarbs
7.8gSugar
0.3gFiber
260mgSodium
81mgChol
5gSat Fat
129mgPotassium
105mgCalcium
0.9mgIron
0.5mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Sake (Ginjo)
local
Sencha Green Tea
international
vegetarian
sweet-spot
Instructions
1
Heat the oven to 200C / 390F and lightly grease the 2 individual 8cm tart tins.
2
Rub the melted butter into the sifted flour and cornstarch to form a thin, press-in tart base; push a thin layer into each tin and bake for 6-7 minutes until just set, then cool slightly.
3
Blend the cottage cheese and cream cheese until completely smooth, then warm gently over a double boiler with the skim milk, whisking until silky.
4
Off the heat, whisk in the whole egg, sugar, lemon juice and whey protein isolate until fully combined and lump-free.
5
Whisk the egg white to soft peaks and fold gently into the cheese mixture to lighten it.
6
Pour the filling into the two part-baked tart shells, filling almost to the top.
7
Bake at 200C / 390F for 13-15 minutes until the tops are deep golden brown and the centres have a slight wobble.
8
Cool in the tins for 10 minutes, then transfer to a rack and chill for at least 30 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g sifted all purpose flour
- 0.2 oz6g cornstarch
- 0.3 oz8g melted butter
- 2.5 oz70g blended smooth cottage cheese lowfat
- 0.7 oz20g softened cream cheese
- 0.6 oz16g whey protein isolate
- 5/85/8 eggs, beaten (30g)
- 5/85/8 egg whites, whisked to soft peaks (20g)
- 1.1 oz30g warmed skim milk
- 0.4 oz10g sugar white
- 0.1 oz4g lemon juice
